Cuban Sunday Charred Pepper Rice Noodle Snack

About This Recipe

This snack takes the char-and-citrus combination common in Cuban street cooking - blistered peppers, a bright squeeze of lime, plenty of garlic - and tosses it through rice noodles for a fast, shareable plate. It's not a traditional Cuban noodle dish (noodles aren't part of the island's classic repertoire), but it uses distinctly Cuban seasoning logic: char first, season with garlic and citrus, finish fresh with herbs. The peppers need real direct heat to blister properly - a dry cast iron pan or an open flame works best, letting the skins blacken in spots while the flesh stays sweet and just tender, which is what gives this snack its smoky backbone.

Ingredients

Serves 4

• 8 ozrice noodles
• 1 lbsweet mini peppers or shishito peppers
• 3 tbspolive oil(divided)
• 5 clovesgarlic(minced)
• 2 tbsplime juice
• 1 tspfine sea salt
• 0.25 tspred pepper flakes
• 0.25 cupcilantro(chopped)

Instructions

1. 1

   Cook the noodles

   Cook rice noodles according to package directions until just tender. Drain and toss with 1 tbsp olive oil to prevent sticking.

2. 2

   Char the peppers

   Heat a dry cast iron skillet over high heat. Add peppers and cook, turning occasionally, 8-10 minutes until blistered and blackened in spots.

   Don't move the peppers too often - let them sit in contact with the hot pan for real char, not just a light warm-through.

3. 3

   Add garlic

   Push peppers to one side, add remaining oil and garlic, and cook 30-45 seconds until fragrant, then toss everything together.

4. 4

   Combine

   Add the noodles to the pan along with lime juice, salt and red pepper flakes. Toss over the heat for 1-2 minutes until warmed through and evenly coated.

5. 5

   Finish

   Remove from heat, taste for salt and acidity, and finish with chopped cilantro before serving warm.

Variations

• •

  Add a fried egg on top for a heartier version.

• •

  Toss in a spoonful of soy sauce along with the lime juice for extra depth.

• •

  Swap rice noodles for cooked white rice for a more Cuban-pantry-consistent base.

Storage

Best eaten fresh and warm, as rice noodles firm up and clump when refrigerated. If needed, store up to 2 days and loosen with a splash of water when reheating in a hot pan.

Frequently Asked Questions